A New Model for Predicting Sorption Isotherm of Water in Foods

被引：8

作者：

Cortes, Farid B. ^{[1
]}

Chejne, Farid ^{[1
]}

Rojano, Benjamin ^{[1
]}

机构：

[1] Univ Nacl Colombia, Bogota, Colombia

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2011年 / 7卷 / 02期

关键词：

foods; sorption; isotherm; isosteric heat; Polanyi theory; ADSORPTION-DESORPTION ISOTHERMS; ISOSTERIC HEAT; SODIUM-CHLORIDE; MOISTURE; MEAT; POWDER;

D O I：

10.2202/1556-3758.2254

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A new model for predicting sorption isotherms of type II and III based on the Polanyi theory is proposed. This model allows the prediction of the sorption isotherms at different temperatures from one experimental isotherm. The theoretical predictions of isotherms and isosteric heat were validated successfully using data from literature for twenty one foods. This method allows total experimental time and operation costs to be reduced.

引用

页数：17

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